Robust without leaving you uncomfortably full, herbed rump steak salad with horseradish crème fraîche is an ideal lunch or light dinner. The delicious flavours are an added bonus.
Herbed rump steak salad with horseradish crème fraîche
Herbed rump steak
- 4 x 250g Chalmar Beef rump steaks
- 45ml (3 tbsp) olive oil
- 4 sprigs fresh rosemary, leaves roughly chopped
- small handful fresh thyme leaves
- Maldon Sea Salt and freshly ground black pepper, to taste
- 100g butter
Sun-dried tomato and beetroot salad
- 60g baby herb leaves
- small handful fresh basil leaves
- 200g baby tomatoes, halved
- 150g marinated sun-dried tomatoes, roughly chopped (reserve the marinating liquid)
- 2 beetroots, peeled and finely sliced
- 1 candy-stripe beetroot, finely sliced
- 50g pine nuts, toasted
- 30ml (2 tbsp) sun-dried tomato marinade
- 5ml (1 tsp) red wine vinegar
- 1,25ml (¼ tsp) castor sugar
Horseradish crème fraîche
- 75ml creamed horseradish sauce
- 75g crème fraîche
- juice of ½ lemon
- fried sage leaves, to garnish
For the steak, place the Chalmar Beef rump steaks on a chopping board and rub each steak with the olive oil and chopped herbs. Season generously.
Heat the butter in a frying pan over high heat. Once the pan is smoking hot, fry 2 steaks at a time until charred, 3 – 4 minutes per side. Allow each steak to rest, 10 minutes, before slicing.
For the salad, toss together the baby herb leaves, basil, baby tomatoes, sundried tomatoes, beetroots and pine nuts.
In a small bowl, combine the sundried tomato marinade, vinegar and castor sugar. Set aside.
For the horseradish crème fraîche, combine the horseradish sauce, crème fraîche and lemon juice in a bowl. Season to taste.
To assemble, arrange the rump steak slices on a plate alongside the salad. Sprinkle the steak with the fried sage leaves and drizzle the salad with the dressing. Serve with the horseradish crème fraîche.